Ravioli with pecorino cheese and pear
A tasty and refined recipe for Summer, created by chef Roland Zeqo, a great classic in the menù of the Restaurant of Fattoria di Corsignano. In combination with our LA LUNA, Rosso Toscana IGT, 100% Malvasia Nera, served slightly fresh.
RAVIOLI WITH PECORINO CHEESE AND PEAR
For the puff pastry:
700 gr of flour
7 whole eggs
For the stuffing:
500 gr of fresh pecorino cheese (from Corbeddu)
150 gr of fresh sheep ricotta cheese (from Corbeddu)
4 medium pears (cut into pieces and blanch)
Start with the pastry. Knead the flour with the eggs for 10 minutes until the dough is elastic and homogeneous. Put the dough to rest in the fridge for 30 minutes.
Mix the pecorino with the ricotta and add the pears cut into pieces. Add salt and pepper.
Start pulling 25 sheets rather thin. On the first sheet distribute the filling to taste for a ravioli, then cover with the other sheet.
Seal all sides well so that no air remains inside and crush the edges with a fork.
Blanch the raviolo and serve it on the plate with a round of raw oil, a grated pecorino cheese and a few pieces of raw pear. Complete with pink pepper.